Packed with iron, spinach is a versatile leafy green that can be added to salads, soups, stir-fries, and smoothies.
Another nutrient-dense leafy green, kale is rich in iron and can be enjoyed in salads, sautés, soups, and even baked into crispy kale chips.
With its colorful stems and dark green leaves, Swiss chard is a delicious source of iron that can be cooked similarly to spinach or added to omelets, pasta dishes, and grain bowls.
This cruciferous vegetable is not only high in iron but also loaded with other essential nutrients. Enjoy broccoli steamed, roasted, or added to salads and stir-fries.
These mini cabbage-like vegetables are surprisingly rich in iron and can be roasted, sautéed, or shredded and enjoyed raw in salads or slaws.
Don't toss those beet greens! They're edible and incredibly nutritious, providing a good source of iron along with vitamins and minerals. Use them in salads, soups, or sautés.
This tasty spring vegetable contains a moderate amount of iron and can be grilled, roasted, steamed, or added to pasta dishes and risottos.
Despite their small size, green peas are packed with iron and can be enjoyed fresh, frozen, or canned in various dishes such as soups, salads, and stir-fries.
While technically legumes, lentils are rich in iron and can be cooked and enjoyed as a side dish, added to soups and stews, or used as a meat substitute in vegetarian dishes.
Soybeans are not only a good source of protein but also contain iron. Enjoy them steamed as edamame, added to salads, stir-fries, or soups, or processed into tofu or tempeh.